Cooking with Flowers: 3 Spring Recipes to Cook Up from Oasi Zegna

Image from “FLOWER LANDSCAPES. Fabrics. Flowers. Recipes.” Courtesy of Marsilio Editori.

When Ermenegildo Zegna acquired the Heberlein fabric archive, thousands upon thousands of fabric swatches were made available as inspiration to the house’s talented designer, Stefano Pilati. (There are over 2,200 books with fabrics from the 1920s through 1980s to look through, separated into many categories, one of which is Flowers.) With this new wealth of inspiration, Zegna brought in curator Maria Luisa Frisa, the artists Lucy and Jorge Orta, and chef Davide Oldani to create Fabulae Naturae, an artistic event combining food, florals, and art, just in time for Milan Expo 2015. A celebration took place at Zegna headquarters in early May. If you’ll be in Milan, drive a few hours out to the Oasi Zegna in the mountain town of Trivero to see contemporary art housed at the oasis and view the archive exhibition in person.

To coincide with the celebration of food and flowers, a book of recipes was released, featuring beautiful collages of the floral fabrics (as seen above) paired with recipes with flowers and herbs at their core. Lucky for us, we can bring inspiration from the archives right into our kitchens. So in honor of spring, here are three spring recipes to cook up now: nettle soup with chive flowers, marinated trout with sage and wild garlic, and elderberry and basil flower sorbet. Buon appetito!

Nettle soup with chive flowers

200 g nettle tops
2 potatoes
1 white onion
around 1 1/2 l vegetable stock
30 g butter
1 spoon chive flowers
thin slices of bread

Wash the nettles, grain well and shop coarsely. Wash and slice the onion, put it in a casserole with half the butter, cover and sweat. Add the nettles, mix and stew for a few minutes, then add the potatoes (peeled and diced), pour in the stock, cover and cook for around 30 minutes. Put the soup through a mill or work it with a and blender. Spread the remaining butter on the bread, lightly toast it in the oven and dust it with the grated nutmeg. Serve in bowls garnishes with chive flowers and accompanied with the croutons (separately).


Marinated trout with sage and wild garlic

1 large rainbow trout (around 800 g)
2 sticks celery (white or green but must be tender)
in season salad
1 dl fresh cream
1 green lemon (or lime)
1 teaspoon of dill
1 teaspoon of sage flowers
1 teaspoon of wild garlic flowers
apple vinegar
bay leaf

Mix the lemon juice with the cream, add salt and pepper and put in the fridge. Wash the salad, drain thoroughly and lay out on a large serving dish. Wash the celery, remove its stringy filaments, slice it thin and add to the salad. Prepare a court-bouillon with water, onion, aromatics and a little apple vinegar. Cook the trout for 20 minutes or so. While it’s still hot, remove the skin and bones and, with your fingers, gently break the flesh along its natural segments, arrange on top of the vegetables, sprinkle dill over it and dress with the sour cream. Serve immediately.


Elderberry and basil flower sorbet

225 g sugar
250 ml still mineral water
100 ml moscato wine
12 corymbs elderberry (newly blossomed)
flowers of 5 sprigs red basil
2 lemons
1 egg white

Boil the water with the sugar for 4 minutes and then pour it over the flowers. Leave to cool. Drain off, pressing well, add the wine, lemon juice and eff white (lightly beaten), mix well and put in the ice cream machine for long enough to adequately solidify the sorbet. Serve decorated with elderberry and basil flowers.


Receipes from “FLOWER LANDSCAPES. Fabrics. Flowers. Recipes.” Courtesy of Marsilio Editori.

How to Eat Like Elettra Wiedemann + More Fashion World Faves

Elettra Wiedemann courtesy of Farfetch

It’s common knowledge that the fashion industry is all over what’s new, hot, delicious, and buzzy when it comes to the world’s restaurants. It’s why New York City’s Indochine has stayed on the map for over 30 years; fashion folk flock to it. So why not take advantage of the industry’s discerning tastes? In a new book published by Assouline, online retail site Farfetch has curated restaurants the world over, with favorites and recommendations from the likes of Leandra Medine (the Man Repeller), Anya Ziourova, designer Jonathan Saunders, and plenty more.

Model Elettra Wiedemann (and daughter of Isabella Rossellini) plays a part in the book, too, with a recipe for her favorite breakfast.

Here’s how to make Elettra’s omelette.

3 free-range eggs (I get mine from the Union Square Greenmarket every Monday)
1 knob of butter or 1 tsp coconut oil (available at most health food stores)
Salt and freshly ground black pepper
Elettra’s Healthy Omelette fillings (optional): sauteed leek and rosemary/kale and cayenne pepper/mushroom and arthichoke

Preparation Method:
Crack the eggs into a bowl; beat with a fork until smooth and then season. Melt a knob of butter or heat 1 tsp of coconut oil in a non-stick frying pan. Saute the fillings, and pour the eggs into the pan when the butter or oil is piping hot. Using a wooden fork in a circular motion, move the eggs in the pan around whilst moving the pan back and forth across the heat. Allow the eggs to form a light skin, and then remove the pan from the heat. Using the side of a fork, fold the omelette in towards the middle on both sides. Tip the omelette onto a plate, and serve.

Pick up the book for more culinary inspiration. Shop it right here.

Simple Recipes for Joy by Yogi to the Stars Sharon Gannon

Activist, author, dancer. Yogi and teacher to the stars and seekers, Jivamukti founder, Sharon Gannon’s latest book, “Recipes for Joy” is an expression of her golden heart. Sharon Gannon has created a truly delightful and frankly, yummy (note to Self, YAM is the Sanskrit tone that brings harmony to the Heart Chakra) invitation to activate any desire you may have to learn and live a Vegan life.

Watch the interview here:

“Sharon’s food nourishes AND enlightens. As a long time devoted fan of her Jivamukti Cafe and her yoga teachings, I can’t wait to experiment with her alchemy at home. She’s finally given up her secrets.” –Darren Aronofsky (Black Swan, Noah)

“Sharon is my Guru—I like eating anything she’s dishing out. Her teachings on yoga and veganism have positively transformed my life. She is not only an example of someone who walks the talk, but she excels in so many areas, teacher, philosopher, activist, artist, musician and cook, showing us all that through devotion to God one can become a divine instrument and with God’s great love all is possible.” –Russell Simmons

book cover

Donna D’Cruz, Rasa Living, consults businesses and individuals on Spirit, Senses, and Style. She is a DJ/Performer, Designer and leads regular Meditation events at Phoenix House (America’s Oldest Drug and Rehab Center and The Standard Hotel “DIP INTO BLISS” (R).” 


Restaurant Remake: Carol Han Brings Tea & Sympathy’s Lemon Cake Home

Milk & Mode is the personal blog of Carol Han, who’s gigs in the fashion world include editor, writer, and, currently, one half of digital consultancy firm CA Creative. She’s also an incredibly prolific home cook, which is why Milk & Mode explains how to prep quick and delicious recipes in a shoebox-size city kitchen like Han’s own cook lab. Here, she shares her recipe remake of Tea & Sympathy‘s Sugar-Glazed Lemon Cake for you to attempt at home – or to inspire you to place an order.

The Dish: Sugar-Glazed Lemon Cake Restaurant:Tea & Sympathy When to Eat It: On a lazy Sunday afternoon when you’re hanging around the house, reading the weekend paper, and sipping tea or coffee. Level of Difficulty: (Scale 1-5) 2 Restaurant vs. Home: I love the atmosphere at Tea & Sympathy—a friend brought me there for the first time a few months ago and I fell in love with the tiny tables, the saucy waitresses, and most of all, their old-fashioned beef stew. I was so enamored with it that I went next door to buy their cookbook right after our meal, and made this lemon cake from it the next day. It comes out absolutely delicious, but if you’re craving the whole experience, I would highly recommend making a stop at the restaurant. Drink Pairing: A strong black or green tea.

Recipe: Sugar-Glazed Lemon Cake adapted from Tea & Sympathy, by Anita Naughton and Nicola Perry Ingredients: For the cake: 1 1/2 sticks unsalted butter 3/4 cup sugar 2 large eggs, beaten 1 1/2 cups sifted all-purpose flour 1 teaspoon baking powder Juice and zest of 2 lemons 1/4 cup whole milk For the glaze: 1/2 cup sugar Juice of 4 lemons

Directions: Preheat the oven to 350 degrees.

To prepare the cake: Grease and flour an 8 x 4 1/2 x 3-inch loaf tin. In an electric mixer, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. With a spatula, fold in the flour and baking powder. Add the lemon juice and zest and the milk a little at a time.

Transfer the mixture to the loaf tin and bake for about 1 hour, until the top is a deep burnished brown, and soft and spongy to the touch. It is done when a knife inserted into the middle of the cake comes out clean.